Monday, January 21, 2013

Lemony Cream Butter Cake

Here comes another recipe that I found on Pinterest.  Another winner too!  Very, very good.  It's a bit thinner then I thought it would be but the flavor is delicious.  This should definitely be served with some powder sugar sprinkled on top and berries.  I have this with both blueberries and strawberries and any berry will do.  This is a cake that will remind you of summer!  You can find the original recipe for it here.

I have to admit that I find myself getting lost when I visit Pinterest.  It starts with pinning different recipes (one  which I made this afternoon and a dinner one that I am making tonight). Then I will go over to the history board and just get lost looking at all the antique pictures, etc.. A dangerous addiciton.  Just like this cake!

For the cake --

2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt (heaping)
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons lemon juice (which was about 1 lemon for me)
1/2 teaspoon vanilla
zest of two lemons
For the cream cheese filling --

8 oz cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
zest of 1/2 lemon
1 cup confectioners' sugar
Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.

Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.

Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.

Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.

Serve chilled, with a little sprinkling of confectioners' sugar.


teresa said...

this is making my mouth water big time! it looks just delicious!

Reeni Pisano said...

Citrus infused cakes are the best and I them with blueberries! An irresistible combo.

Blond Duck said...

My MIL would love how fluffy this is!

Jenn said...

It looks absolutely scrumptious!!

Joanne said...

Lemon AND cream cheese filling AND blueberries?! It's like this cake was made for me!

Mary said...

This really is a lovely old-fashioned cake. I wish I could have shared a piece with you. I hope you have a great day. Blessings...Mary

Becky said...

I love anything with lemon, and cake is no exception, especially lemon cake with blueberries. I can get "lost" in Pinterest, too, very dangerous that way!

Pam said...

Lemon desserts are the best. This cake looks beautiful & so delicious.

Bety said...

I love lemon desserts!This cake sound delicious.

Monica H said...

I've been wanting to make this cake since I saw it on Blackjack bakehouse blog. It looks so good- great job Debbie!